Pot Roasted Pork With Apples Potatoes And Celery Root Recipes

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PORK POT ROAST



Pork Pot Roast image

Provided by A Family Feast

Categories     entree

Time 3h30m

Number Of Ingredients 16

2 quarts chicken stock or vegetable broth, homemade if possible
4-5-pound pork butt
1-2 teaspoons kosher salt
1/2 -1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large onion, peeled and cut into eight pieces
1 large celery stalk cut into eight pieces
2 tablespoons tomato paste
½ bunch flat leaf parsley, wrapped with twine for easy removal
1 pound carrots, peeled and cut into large slices on the bias
2 pounds little potatoes, left whole
1 large red onion cut into eight pieces
1 pound fresh green beans
6 tablespoons butter
10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons)
1 teaspoon gravy browning and seasoning sauce (such as Kitchen Bouquet or Gravy Master)

Steps:

  • Preheat oven to 350 degrees F.
  • Place stock in a sauce pan and heat to hot. Keep burner on low while you sear the pork.
  • Salt and pepper all sides of the pork butt. You may use all or some of the salt and pepper listed.
  • Heat the olive oil over high heat in a large Dutch Oven and once shimmering hot, start searing the pork. Sear it for 4-5 minutes on each side, including top and bottom. Remove to a platter and lower heat to medium.
  • Add the onion, celery and tomato paste and cook for three minutes, stirring often.
  • Add pork back in along with hot stock and the parsley.
  • Cover and place in the oven for two hours.
  • While the roast is cooking, prepare the vegetables and make the roux.
  • To make the roux, in a small sauce pan over medium low heat, melt the butter and add the flour. Stir with a wooden spoon and cook for 4-5 minutes until starting to a turn golden color. Set aside.
  • After the two hours, remove the pot from the oven and remove the pork and parsley. Discard the parsley.
  • With an immersion blender, puree the liquid, onion and celery.
  • Add the carrots, potatoes and red onion back into the pot with the liquid and place the pork on top. Cover and cook 40 more minutes.
  • Remove from oven and add the green beans. Cover and cook 20 more minutes.
  • Remove the pot from the oven and remove the pork to your cutting board and the vegetables to a platter.
  • Over medium heat, add all of the roux to the liquid in the pot while whisking and then add the gravy color. Cook for a few minutes and pour into gravy boats. Strain if necessary.
  • Slice the pork against the grain into thick slices and serve with the vegetables and gravy.

Nutrition Facts : ServingSize 1 Portion, Calories 725 calories, Sugar 13.7 g, Sodium 870.7 mg, Fat 26 g, SaturatedFat 10.3 g, TransFat 0.1 g, Carbohydrate 51.9 g, Fiber 7.9 g, Protein 69.2 g, Cholesterol 190.7 mg

PORK POT ROAST WITH ROOT VEGETABLES



Pork Pot Roast with Root Vegetables image

Provided by Nancy Fuller

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 12

One 3-pound boneless pork shoulder roast, fat trimmed, at room temperature
Kosher salt and freshly ground pepper
All-purpose flour, for dusting the roast
2 tablespoons olive oil
1/4 cup apple cider vinegar
5 shallots, cut into large pieces
4 stalks celery, chopped
3 big carrots, chopped
3 big parsnips, chopped
8 cloves garlic, smashed
2 cups chicken stock
Splash of bourbon

Steps:

  • Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
  • Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
  • Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
  • Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.

INSTANT POT PORK LOIN WITH CARROTS AND ONIONS



Instant Pot Pork Loin with Carrots and Onions image

Pork Loin is so lean that it's often overcooked and turns out dry --but not with the Instant Pot. After just thirty minutes, you have tender and juicy pork in a rich, savory sauce. Serve with mashed potatoes for a quick and easy comfort meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

1 tablespoon light brown sugar
2 teaspoons dried dill
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
One 2-pound boneless pork loin
2 tablespoons extra-virgin olive oil
3 medium onions, halved and sliced 1/2 inch thick
1 pound carrots, cut into 1-inch chunks
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 dried bay leaf
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley

Steps:

  • Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin.
  • Set a 6- or 8-quart Instant Pot® to medium saute (see Cook's Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board.
  • Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.

POT ROAST



Pot Roast image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 12

One 4-pound brisket point
2 teaspoons celery seeds
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
4 stalks celery, diced
2 carrots, cleaned and diced
1 large yellow onion, diced
10 to 12 cloves garlic, peeled and smashed
1 bundle fresh thyme
4 tablespoons tomato paste
8 ounces red wine
2 to 4 cups chicken stock, beef stock or water

Steps:

  • Sprinkle the meat liberally with the celery seeds, salt and pepper up to 1 day in advance. Remove the meat from the refrigerator 45 minutes to 1 hour before cooking to take the chill off it. Preheat the oven to 325 degrees F.
  • Heat a large Dutch oven over high heat. Add a drizzle of olive oil, followed by the brisket. Sear the meat until golden brown and crusty, 3 to 5 minutes on each side. Set aside.
  • Add the celery, carrots and onions to the Dutch oven, along with a pinch of salt. Brown the vegetables, about 3 minutes, then add the garlic and thyme and cook 1 to 2 minutes longer. Stir in the tomato paste and toast it until it's rust colored, 1 to 2 minutes.
  • Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the meat back in, then add enough stock to cover the roast halfway. Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover and roast in the oven, basting the meat occasionally, until the roast is tender, 3 to 4 hours.
  • If you're serving individual plates, the meat can be removed to a cutting board and sliced. Or, the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce and vegetables

POT-ROASTED PORK WITH APPLES, POTATOES AND CELERY ROOT



Pot-Roasted Pork With Apples, Potatoes And Celery Root image

Provided by Molly O'Neill

Categories     dinner, project, roasts, main course

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 11

1 3- to 4-pound pork roast, tied
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 1/2 cups celery root in half-inch dice
1 1/2 cups carrots, peeled and diced
1 1/2 cups onions, diced
2 cups apple cider
1 teaspoon fresh thyme leaves
5 juniper berries
3 apples, peeled, cored and cut into eighths
2 pounds Yukon gold potatoes, peeled and quartered

Steps:

  • Preheat the oven to 300 degrees and season the pork with salt and pepper. In a large, heavy pot or Dutch oven with a tightly fitting lid, heat 2 tablespoons of the oil over high heat. Brown the meat on all sides, remove it from the pan and set aside.
  • Add the celery root, carrots and onions to the pan and cook, stirring, until the vegetables are lightly browned, about 5 minutes. Add the meat, cider, thyme leaves and juniper berries and bring to a boil. Cover the pot, transfer it to the oven and cook for 2 hours.
  • Add the apples and potatoes to the pot and continue to cook until the potatoes and meat are very tender, about 40 minutes longer. Remove from the oven, season with more salt and pepper and serve.

Nutrition Facts : @context http, Calories 424, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 19 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 991 milligrams, Sugar 13 grams, TransFat 0 grams

CELERY ROOT PUREE



Celery Root Puree image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

Steps:

  • Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
  • Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

ROAST PORK & APPLES



Roast pork & apples image

Our fabulous easy roast pork with apples is ideal for a Sunday dinner the whole family will love. It takes just five minutes to prepare before cooking

Provided by Lulu Grimes

Categories     Main course

Time 2h50m

Number Of Ingredients 9

1 large onion , thickly sliced
pork shoulder joint (about 2kg)
1 tbsp rapeseed oil
flaky sea salt
½ tsp fennel seeds (optional)
2 garlic cloves
4 eating apples , cored and quartered
800ml chicken stock
roast potatoes or mashed potatoes and veg, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Tip the onion into a roasting tin and put the pork shoulder on top. Rub the pork skin with the oil and sprinkle with salt and the fennel seeds, if using. Tuck the garlic cloves under the side of the pork. Roast for 30 mins or until the skin begins to crackle up, blister and brown.
  • Reduce heat to 180C/160C fan/gas 3, add the apples to the tin, and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Lift the pork out to rest and spoon out the apple and onion.
  • While the pork rests, make the gravy. Tip all the fat out of the tin, then put it over a low heat. Add a splash of stock, scraping any sticky bits off the bottom with a wooden spoon. Pour in the remaining stock, then bring everything to the boil. Squash in the garlic and remove the skin. Strain the gravy through a sieve into a jug. Serve the pork and crackling in slices with the roasted apple, onion and gravy, and either roast or mashed potatoes.

Nutrition Facts : Calories 637 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 64 grams protein, Sodium 0.7 milligram of sodium

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